Ingredients
- Pig's trotters, 2 to 10 (ask the butcher to chop them into 2 inch pieces)
- Koon Chun black vinegar, 2 or 3 bottles
- 1 kg of old ginger, peeled and smashed into chunks
- 1 packet of brown slab sugar
- Some hard-boiled eggs, peeled
Methods
1. Start with one bottle of black vinegar and then keep adding more vinegar later.
2. Bring the vinegar to a boil and add the ginger and a couple of pieces of slab sugar.
3. Add more or less sugar to your taste.
4. Turn the fire down to low and simmer the liquid for about 15 minutes.
5. Fill a large pot with water and bring to the boil on the stove.
6. Put the pig's trotter into the boiling water and bring the water back to the boil. Boil for another 5 minutes.
7. Remove the trotters and run cold tap water over them to wash away the grey skum.
8. Rinse the pot and put the trotters back into the pot.
9. Pour the vinegar and ginger over the trotters.
10. Add more vinegar to the pot so that the trotters are submerged in the vinegar.
11. Bring the vinegar to a boil, lower the heat and simmer for a couple of hours until the skin is soft and the sauce is nice and gelatinous.
12. Add the hard-boiled eggs to the sauce and simmer for about 5 minutes.
Notes
a) The best pots for making this are the tall, Chinese clay pots. The ones that look like large urns.
b) The sauce is so gelatinous that when it is cooled it is aspic.
